Name: Pecan Pie
Prep time: 15 min
Cook time: PT-489484H45M46S
Total time: 3 h
Cuisine: American
Ingredients: 1 unbaked pie crust (homemade or store-bought); 1 1/2 cups pecans (halved or chopped); 3 large eggs; 1 cup light corn syrup; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt

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Pecan Pie is a timeless dessert that brings sweet, nutty warmth to any table. I love the way the rich, gooey filling sets into a silky layer over a crisp crust, with toasted pecans adding crunch and depth. Whether it’s for the holidays or just because I’m craving something indulgent, this pie always hits the mark.

Why You’ll Love This Recipe

I love how easy it is to make such an impressive dessert with just a few pantry staples. The buttery filling is sweet but balanced, and the toasted pecans give it that classic Southern charm. I can serve it warm, room temperature, or chilled, and it’s just as good every time. It’s a crowd favorite, and it never lasts long in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust (homemade or store-bought, unbaked)
Pecans (halved or chopped)
Eggs
Light corn syrup
Brown sugar
Granulated sugar
Unsalted butter, melted
Vanilla extract
Salt

Directions

I preheat my oven to 350°F and roll out the pie crust into a 9-inch pie pan, crimping the edges.
In a large bowl, I whisk together the eggs, corn syrup, brown sugar, granulated sugar, melted butter, vanilla, and salt until smooth.
I stir in the pecans, making sure they’re evenly coated with the mixture.
I pour the filling into the unbaked pie crust and spread it out evenly.
I bake the pie for 50 to 60 minutes, until the center is set and the top is golden and slightly puffy.
I let it cool completely before slicing so the filling sets properly.

Servings and timing

This pie serves 8 people. It takes about 15 minutes to prepare and 50–60 minutes to bake, with at least 2 hours of cooling time before slicing.

Variations

Sometimes I add a splash of bourbon to the filling for a warm, spiced depth. I’ve also tried it with dark chocolate chips stirred in for a chocolate pecan pie version. For a twist on texture, I use a mix of chopped and whole pecans. And when I want a gluten-free version, I bake it with a gluten-free crust and it still turns out beautifully.

Storage/Reheating

I store pecan pie at room temperature (covered) for up to 2 days or in the fridge for up to 5 days. For longer storage, I wrap it tightly and freeze for up to 3 months. To serve, I let it thaw overnight in the fridge and warm it gently in the oven if I want it served warm.

FAQs

Can I use dark corn syrup instead of light?

Yes, I can. Dark corn syrup gives a deeper, more molasses-like flavor. I just use it in the same quantity.

How do I know when the pie is done?

I check that the center is set but still slightly jiggly. A knife inserted near the center should come out mostly clean. The top should be golden brown.

Should I toast the pecans first?

I usually don’t, since they toast while baking, but if I want extra nutty flavor, I toast them lightly in a dry pan before adding.

Can I make this pie ahead?

Definitely. I often bake it a day in advance. The flavor and texture actually improve as it sits.

Can I make this without corn syrup?

Yes, I’ve used maple syrup or honey in place of corn syrup. The texture changes a bit, but it still tastes great and holds together well.

Conclusion

Pecan Pie is one of those desserts that never goes out of style. Rich, buttery, and packed with pecans, it’s the kind of treat I look forward to making and sharing. Whether it’s for a special occasion or just a weekend indulgence, this pie always brings comfort and a little celebration to the table.